Hot Szechuan Chicken Salad Recipe

Hot Szechuan Chicken Salad Recipe

Ingredients

Serving Size : 4

• 2 tablespoons light soy sauce
• 1 large clove garlic (opt)
• 1/4 teaspoon oriental 5-spice powder
• 2 red bell peppers – seeded
• 2 jalapeno peppers – seeded
• 1 small onion – thinly sliced
• 1 teaspoon cornstarch
• 1/2 head iceberg lettuce – broken up
• 2 chicken breasts; skinned – bite-size cubes
• 2 tablespoons tomato juice – minced
• 1 pinch coarse black pepper
• 1 cup chicken broth – skim off fat
• 2 tablespoons cold water
• 4 tablespoons dry-roasted cashews (opt)

Method

1. Combine chicken cubes with soy sauce, tomato juice, garlic (if desired), 5-spice powder, and black pepper.
2. Marinate for 15 minutes at room temperature or 30 minutes in refrigerator.
3. With a slotted spoon, transfer chicken to a large nonstick skillet or electric frying pan, arranging chicken in a single layer.
4. Reserve marinade.
5. Brown chicken evenly on all sides over moderate heat.
6. Remove from skillet; set aside.
7. Combine bell and jalapeno peppers, onion, and broth in the skillet.
8. Cook over moderate heat for 2 to 3 minutes, stirring occasionally.
9. Add the chicken cubes, and cook, stirring, until heated through.
10. Combine cornstarch with reserved marinade and cold water; fork-blend until smooth.
11. Stir into skillet mixture over low heat; simmer, stirring, until mixture thickens and clears.
12. Cut lettuce into bite-size pieces.
13. Arrange on top of chicken mixture in skillet; simmer gently until just heated.
14. Garnish with cashews, if desired.
15. Makes 4 meal-size servings, under 200 calories each; cashews add 50 calories per serving.

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